To Can Corn
Ingredients
Directions
Cook the corn
Boil the corn and water for 20 minutes until nearly cooked.
Add the coarse sea salt and stir.
Soak and can
Soak the corn in water for 3 hours to remove the salt.
Seal the corn in cans like you would with fruit.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cut corn
- Forms the bulk of the dish and softens as it cooks, becoming tender for canning.
- Coarse sea salt
- Seasons the corn and helps preserve it; soaking draws most of it back out.
The step that matters
Soaking the corn to remove the salt. Salt slowly diffuses out of the corn into the soaking water through osmosis. Soaking long enough keeps the finished corn from tasting overly salty, so the soaking time matters.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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